Ispirazioni in cucina



  • Difficulty medium
  • Preparation 3 hours
  • Tipology second course
  • Portions 1 portion


  • For the beef cheek:
  • 1 clean beef cheeks
  • 2 celery sticks
  • 1 carrot
  • 1 red onion
  • 1 rosemary sprig
  • 3 sage leaves
  • Salt
  • Pepper
  • Olive oil
  • Red wine
  • 30 g flour (optional)
  • 1 garlic clove
  • 1 bay leaf
  • Spices (juniper, cloves…)
  • For the cream of potatoes:
  • 500 g yellow potatoes
  • 150 g leek
  • 200 g cream
  • 70 g milk
  • Salt
  • Oil
  • Chicken broth (optional)
  • For the shallots:
  • 6 pcs shallots
  • 50 g butter
  • Salt
  • 1 sprig of thyme
  • 1 sprig marjoram


Photo and recipe have the only purpose of presenting the product(*).

Beef Cheek:

Clean the vegetables and cut them brunoise style.
In a saucepan, put in the vegetables, a drizzle of olive oil and a pinch of salt. Cook the vegetables.
Along with cleaning the cheeks well of any fat and callused tissues, season with salt and pepper and, if you wish, place them slightly in the flour.
Sauté the cheeks in a frying pan with a drizzle of olive oil until they are golden brown.
Once the vegetables are cooked, put in the garlic, herbs, spices and add the browned meat, raise the heat and just before the cheeks stick to the bottom deglaze with plenty of red wine.
Allow the alcohol to evaporate and turn off the heat.
Transfer everything onto a tray with high edges, cover the meat with broth up to ¾, place another tray on top and bake at 160°C for approximately 3 hours, remembering to turn the cheeks approximately every 45 minutes.
Drain the cooked meat and let it cool, blend the sauce to the correct density.

Cream of potatoes:

Cut the leek into julienne strips and let it dry in a saucepan with a drizzle of olive oil and a pinch of salt.
Add the peeled and sliced potatoes, toast them lightly and sprinkle with water or chicken broth.
Season to taste and add the cream.

For the shallots:

Cut the shallots in half leaving the skin on.
Melt the butter in a saucepan, add the salt, the herbs and after roughly 1 minute add the shallots.
Cook covered over low heat until the shallots begin to “melt”.
Complete the dish adding the cheek’s cooked liquid.

Plate the beef, the shallots and the cream sprinkling the edible Gold Chef flakes over the top.